Salting Cracker Note: I like to use a whole sleeve of saltine crackers for a crisp and crunchy salmon patty—that texture is part of what makes these so good! If you prefer a softer bite, you can start with ½ to ¾ of a sleeve and add more until the mixture holds together the way you like. I usually crush mine right in the sleeve using my hands—just until they’re mostly fine crumbs with a few little chunks for texture. You can also use a rolling pin, food processor, or even the bottom of a can to crush them more finely. But if you’re like us and enjoy those crispier bits, the hand-crushed method gives the best results.